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Prawn, pancetta & watercress risotto

Prawn, pancetta & watercress risotto served in a casserole dish

Prawn, pancetta & watercress risotto

Name: Prawn, pancetta & watercress risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 2, plus 2 lunchboxes
Ingredients: 1 tbsp olive oil plus 1 tsp; 3 slices pancetta; 1 large onion finely chopped; 200g risotto rice; 2 garlic cloves crushed; 1l hot vegetable stock; 200g watercress stalks chopped; 25g parmesan finely grated, plus extra to serve; ½ lemon zested and juiced; 180g raw king prawns peeled and deveined

Anna Glover

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Serves 2, plus 2 lunchboxes

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.6 out of 5.25 ratingsRate

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Rustle up our prawn, pancetta and watercress risotto on busy weeknights when you need something speedy. You'll also have leftovers for lunch the next day

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus 1 tsp
3 slices pancetta
1 large onion

finely chopped
200g risotto rice
2 garlic cloves

crushed
1l hot vegetable stock
200g watercress

stalks chopped
25g parmesan

finely grated, plus extra to serve
½ lemon

zested and juiced
180g raw king prawns

peeled and deveined

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Nutrition: Per serving

kcal322

low
fat8g

low
saturates3g
carbs46g
sugars4g
fibre3g
protein14g
salt1.6g

Method

step 1

Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
step 2

Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
step 3

Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
step 4

Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.

RECIPE TIPS

FOR THE LEFTOVER LUNCHBOXES

Divide the leftover risotto between two lunchboxes and top with the remaining pancetta. Warm through and serve with watercress or salad.

Recipe from Good Food magazine, April 2020

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A star rating of 4.6 out of 5.25 ratings

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